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How To Make Homemade Buffalo Wings That Beat Wingstop

I'm putting forth my ultimate buffalo sauce for you all to have. This sauce is perfectly spicy, buttery, and tangy. The flavor is so superior to most other buffalo sauces out there; this has got a whole lot more going on.


1 lb chicken wings, split


Potato starch

1/2 tsp white sugar

1/2 tsp Italian herb seasoning

1 tsp Cajun seasoning

A few shakes of garlic powder

A few shakes of cayenne powder

1/2 cup Louisiana hot sauce

1 tsp white vinegar

3 tbsp cold unsalted butter

Preheat your oven to 425°F (220°C) convection. If your wings come whole, split them into drumettes and flats. Bend the wings at the joints to find where you can make the initial cuts, separating the drumette from the flat and the flat from the wing tip. Place the wings in a bowl and toss with a few pinches of salt. Coat the wings lightly with potato starch, I don't have an exact amount for this, but the wings tend to grab onto what they need. The salt will draw out moisture, hydrating the starch, which will turn crispy in the oven as the chicken fat renders.

Arrange the coated wings on a sheet tray with a wire rack, and add a splash of water to the pan to keep any rendered fat from burning. Once the oven is preheated, place the tray in the oven and bake for 45 minutes in total, flipping the wings every 15 minutes. This baking time allows the skin to get crispy without overcooking the meat.

In a small bowl, mix together half a teaspoon of white sugar, half a teaspoon of Italian herb seasoning, one teaspoon of Cajun seasoning, a few shakes of garlic powder, and a few shakes of cayenne powder to make the dry seasoning mix. In a pan over medium heat, combine half a cup of Louisiana hot sauce with one teaspoon of white vinegar. Add the dry seasoning mix to the hot sauce and let it start bubbling. Allow the sauce to reduce slightly, creating a thicker sauce that will coat the wings better. Turn off the heat and stir in three tablespoons of cold unsalted butter. This will prevent greasy streaks in the sauce. Once the sauce is ready, take the wings out of the oven and toss them in the buffalo sauce. Use as much sauce as needed to coat the wings without leaving a puddle in the bowl.

These are so reminiscent of the wings I grew up with, and they hit the perfectly tangy notes that I crave. Give these a shot and let me know what you think. Cheers!



Hey, I'm Cameron, and I'm glad you're here. I post new recipes every week, all intended to build your confidence in the kitchen, each one with video tutorials to help. Craving something specific? Drop me a note in my contact form! 

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